Ruhlman’s Pea Soup

This is a fabulous, cold-weather soup, and easy too. Cook bacon, carrot and onion, add peas and water and simmer for 45 minutes. That's basically it.

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Ruhlman's Split Pea Soup

Classic soup using 3 different onions.

Course Soup

Prep Time 30 minutes minutesCook Time 45 minutes minutes

Servings 4

Ingredients

• ½ lb bacon, cut into thin strips
• 1 large onion, medium dice
• 1 leek, well cleaned an cut into thin half moons
• 1 large shallot, diced
• kosher salt to taste
• 2 carrots, small to medium dice
• 1 lb green split peas, rinsed
• 6 lemon wedges

Instructions

• Saute the bacon until it's crisp.
• Pour off all but a couple tablespoons of the fat, then return the pan to a medium burner and add the onion, leek, and shallot, and cook until they're softened, five minutes or so, adding two healthy four-finger pinches of salt as you go.
• Add the carrot and continue to cook until till they're bright orange and heated through, 3 to 5 minutes or so.
• Turn the heat to high, add the peas, then 8 cups of water. Bring to a simmer. Skim the foam, then turn the heat to low, and cook until the peas are softened, about 40-45 minutes.
• Buzz the bottom of the pot with a hand blender, just to make it thick and creamy but not so much that you lose all the carrots and peas. About ⅓ pureed.
• Serve with a lemon wedge.

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Author Of article : Michael Ruhlman

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